Tomato and egg stir-fry (西红柿炒鸡蛋, xi hong shi chao ji dan) is such a classic Chinese dish that it’s hard not to love. It has become a must-have at almost every school and office cafeteria. It’s one of the dishes that kids in China learn to make early on. It is the dish that overseas students miss the most. Chinese people my age used to eat this dish all the time growing up, and it’s something we still crave once in a while. The moment I pour the tomato and egg over rice, I can smell the sweet, sour and savory aroma that brings back nostalgic feelings of childhood.
What is tomato and egg stir fry
This dish is made with tomatoes cut into wedges, stir fried with scrambled eggs, and brought together with aromatics and a few very simple seasonings. Tomato and egg stir fry is one of those dishes that every family has their own version of. Some people use Shaoxing wine, soy sauce and white pepper to add complexity. You could to add a touch of sesame oil at the end to make the dish nutty. Some like to use a cornstarch slurry to make the tomato juice into a thicker sauce.
Tomato and egg ingredients
For me, I like to keep my tomato and egg stir fry extremely simple, using only five ingredients (cooking oil and salt are usually not counted since everyone should have them). This is the way my mom taught me, and I’ve been enjoying it this way ever since. When you’re ready to cook, your table should have:
Tomato, sliced into wedgesEggs, beatenMinced garlicSaltSugarSliced green onion for garnish (if using)
Beefsteak tomatoes and vine-ripen tomatoes are perfect for this dish. You can use roma tomatoes too, although I found their skin is a bit thick for my liking.
What pan to use
A nonstick skillet is the easiest option for making tomato and eggs, since you can easily scramble the eggs without them sticking. Although if you prefer to add a smokiness (wok hei) to the dish, a small carbon steel wok is a great option as well. Just make sure the wok is properly seasoned, and use a generous amount of oil when scrambling the eggs.
How to make tomato and egg stir fry
Making tomato and egg stir fry couldn’t be easier:
How to serve tomato and egg stir fry
Once you finish cooking, the tender tomato and scrambled eggs, with the juice from the tomatoes, make the dish almost like a stew. It is often served over a bed of steamed rice and served as a main dish. It is also commonly served with other stir fried dishes for a multi-course dinner. My mom also loves to serve it in Zha Jiang Mian (Old Beijing Fried Sauce Noodle), to add texture and color to the noodle dish.
How to make adjustments according to your own taste
If you’ve ever been to China, you may already have your personal preference when it comes to tomato and egg stir fry. I listed my favorite recipe below, but here are a few ways to alter it. Create Your Own Favorite Tomato and Egg Stir-Fry Did you find your favorite style in the list? If not, drop me a note below and I will add it!
Other easy Chinese homestyle recipes
Bok Choy and Mushroom Stir FryChinese Chicken Noodle Salad (鸡丝凉面)Stir Fried Garlic Scape with Eggs (蒜苔炒鸡蛋)Stir Fried Vermicelli with Pork (Ma Yi Shang Shu, 蚂蚁上树)Dry Pot Cauliflower (干锅菜花)
